Washington Apple Commission Honeycrisp Crisp and Distinctly Sweet The Honeycrisp apple’s name says it all! Pleasantly crisp, sweet and juicy, this popular apple features a beautiful bright red skin mottled with pale green. Its complex flavor is subtly tart, and is a versatile ingredient for recipes ranging from sweet to savory. As a snack, Honeycrisp apples burst with juice with every bite, and they are also a delicious addition to salads, pies, sauces, and baked goods. Uses: snacking, salads, baking, beverages, pies, sauce History: Apple - Braeburn - tasting notes, identification, reviews (Use the form at the bottom to add your own comments about this variety) 26 Apr 2015 Francoise & Emilee, WA, United States Good flavor, crispy, sweet and tart, doesn't brown fast. 27 Jun 2014 Wendy Tan, KUALA LUMPUR, Indonesia The only kind of apple I eat anymore, ever since I first picked some up from a supermarket in Europe a few years ago.

My conversion was instant, I'd never tasted more enticingly fragrant and complex flavours :) 08 Feb 2014 Chris, CO, United States Can't go wrong with Braeburns when Honeycrisps get too expensive during the winter months. They're cheap, but that shouldn't scare away apple lovers. The vast majority of Braeburns I've had retain their crisp and juicy crunch. They're still better than a lot of the newer "designer" cultivars, like the Envy, and a heckuva lot cheaper. 04 Apr 2013 Christopher Zurek, MINNESOTA, United States I first discovered Breaburn apples about 20 years ago at Cub Foods. At that time all of this variety were from New Zealand and quite good. Three or four years ago I bought some that were grown here in the USA and they were not as good. So now if I was a Braeburn I look for the New Zealand stickers. 03 Mar 2013 Baxmobile@Yahoo.Com, WA, United States Just way too hit or miss for my tastes.

I've had great ones, but I've always had many, many horrible ones that I couldn't come close to finishing. Give me the reliable excellence of a Honey Crisp any day of the week. 04 Oct 2012 Mary, WASHINGTON, United States I am a Braeburn apple fanatic and reading this page was like finding a gold mine. I'm from the Pacific northwest and while all my friends are ranting and raving about Honeycrisp apples, I continue to defend why Braeburns are superior. Seriously, people don't try tons of varieties here, they just dash for the apples with the most appealing name. 13 Apr 2012 Mel, HANTS, United Kingdom Alasdair, you won't be able to grow a true apple from seed. All apples are grafted onto a rootstock. You will be very dissapointed if you are hoping to grow an apple from a pip! Naimh, I have just bought a Braeburn in the LIDL shop, they have lots of fruit trees for £10a at this time of year, but you have to be quick, they sell out fast!

08 Feb 2012 Jessica, GEORGIA, United States Very sweet and juicy. Delicious! 02 Dec 2011 Meagan Dahl, TN, United States I was thrilled to see this variety at my local grocers this season. However, the first Braeburn I bought was rotten when I cut into it - with no outside hints to that fact. I was disappointed, but picked up another one on my next trip. At the store, I noticed there were green/yellow/red Braeburns and also dominantly dark red ones. I tried to do a quick search on my phone to see which I should get. I ended up picking out a dark red one as I tend to favor red apples. I was so disappointed in this apple! I had high expectations since it's in the top ten varieties on this site - which I love. It turned out to be too hard, bland, and somewhat chalky (?). Not a pleasant apple at all! I almost threw it out, but didn't want to waste nutrition. I will not be eating one of these again. My least favorite apple.

My favorite apples are MacIntosh and Honeycrisp, so if those aren't to your liking, maybe you will like this apple. 19 Jan 2011 Steve, CA, United States I only buy Braeburn apples imported from New Zealand. After several years of trying, it is obvious the apple growers in the United States just can't do it right. 26 Aug 2010 John, SOMERSET, United Kingdom I hope Audrey Landis also of Somerset (but on the other side of the pond) or anyone else who eats any apple before bedtime, cleans their teeth afterwards as apple acid is very corrosive to teeth. Sorry to sound like a killjoy, though Braeburns are lovely apples 05 Apr 2010 Alasdair, ARGYLL AND BUTE, United Kingdom I have just planted braeburn seeds before reading the information on the page. Unfortunately, I live on the Isle Of Islay where there's more rain than sunshine. What do I do?

04 Jan 2010 Mark Kingston, CANTERBURY, New Zealand The Braeburn is available here in New Zealand all year round due to the fact that it is held in Atmosphere Controlled conditions. Most people will know that it is one of the top supermarket brands due to the fact that it looks good and has a tough skin that does not damage easily besides being crisp and juicy. The effect that the storage has on the Braeburn is that the core of the apple often goes brown but surprisingly they still stay crisp and juicy. With regards to eating it out of season I only eat the outer most surface before getting to the discoloured section before binning it. Still not bad eating in the middle of winter. Looking forward of course to picking mine however fresh from the tree. 01 Nov 2009 Niamh, IRELAND, Ireland How come I can never find UK grown Braeburns in Ireland?

31 Oct 2009 Brenda, FELIXSTOWE SUFF, United Kingdom have just harvested over 8kg of braeburn apples from my minarette tree this is the third year of planting so i am well pleased they are large fruit and live up to flavour and crispness 02 Jun 2009 Peter Revell, Herts, United Kingdom Throughout this winter I could buy from my local Asda supermarket ripe Braeburns from France weighing 16ounces each with stunning complex flavours. Any Jap would be proud to give them as a present. Now they are stocking unripe refrigerated Braeburns half the size from New Zealand which taste like mud. 30 Oct 2008 Diana, LONDON, United Kingdom Sundowner from Australia is even better than Braeburn. A new variety - sweet and crisp. Just the best and I have substituted it for my old favourite - the Braeburn. 14 Oct 2008 Richard Scripps, KENT ENGLAND, United Kingdom We have grown braeburn in Uk commercially for 10yrs now.

there will be approx 10,000 tonnes harvested this year and will be available in all good multiples. we thought that it maybe a battle to grow in UK but this has not been the case. Colour is the best in the world due to large day/night temperature differentials. Flavour is superior to hotter climates due to a good balance betqween sugar and acid. We also grow a Gala x Braeburn called Kanzi. It has characteristics of both varieties with a superb fizzy taste and deep pink colour. Fruit is very uniform in shape. Look at Kanziapple.com 07 Oct 2008 Tony Griffiths, PONTYPOOL, SOUTH WALES,UK, United Kingdom WHAT AN APPLE, LOVED IT SO MUCH I PLANTED MY OWN TREE 6 YEARS AGO JUST INCASE ASDA STOP SELLING THEM. 31 Aug 2008 Kevin Dempsey, FIFE, SCOTLAND, United Kingdom Im in the process of making 2kgs of Braeburns into 2 gallons of Braeburn Apple wine...yum!

27 Aug 2008 Frank, BRISNEYLAND OZ, Australia To Tina in Perth, They are in Coles on the East Coast at the moment. I started eating them in Canada in the 1990's and no other apples has passed my lips since then. 19 Aug 2008 Teja, SEATTLE, WASHINGTON, United States I was introduced to the Braeburn about 2 years ago when I was quite ill, and craving apples. I have not eaten thing else since (apple-wise!). Truly the best apple ever! The only down side is that they are so popular, I can not find them right now! 24 Jul 2008 Margaret, SOUTH WALES UK., United Kingdom braeburn is my favourite new tree this year, five large apples now late july, cant wait to try them. my very own apples. 20 Apr 2008 Audrey Landis, SOMERSET,PA, United States I always bought Galas until I tasted Braeburn I do not think I will buy them anymore.

My favorite now,is a Braeburn.I just love them they are so firm and crispy.It is a great diet snack apple just having one and a tall glass of skim milk satisfies you until the next meal.And if you are hungary before bed a nice warm glass of skim milk and a Braeburn is better for the stomach than a heavy snack and you feel relaxed and sleep better. 23 Mar 2008 Christie, MISSISSIPPI, United States This has got to be the BEST apple I have ever put in my mouth!!!!! I don't even like apples, and I am eating 1 - 2 of these a day! Love Them, Love Them, Love Them! 07 Mar 2008 Andy Browne, NORTHUMBERLAND, United Kingdom I have a six year old tree in the back garden,well sheltered. Superb crop in 2007. Best apple of the lot. Suffers from a heavy June drop but harvested well over 20 kilos of mature apples. 05 Mar 2008 Matt, FLORIDA, United States Since trying a Honeycrisp apple I have been unable to enjoy almost any other apple.

I just ate a Braeburn and although the flavor was nice, the texture was very pasty, what other apples can give me the crunch and crispy tartness of the Honeycrisp? 29 Feb 2008 Dave, Cyprus I love braeburn apples but I cant get them so far here in Cyprus, do you know of a local source or importer? 25 Feb 2008 Lizzay, LONDON, United Kingdom FAB. great info. Apple varieties | ENZA Foods home > growing facts > apple varieties Apple varieties New Zealand has a proud history for developing novel apple varieties. The New Zealand industry has invested heavily to invigorate the apple market with unique, tasty and crisp varieties. Gala , Royal Gala and Braeburn are well-known and desirable varieties that originated in New Zealand and are now grown widely around the world. Royal Gala and Braeburn are grown in the greatest numbers in New Zealand, followed by Fuji , JAZZ™ , Pacific Rose , Granny Smith , Cox Orange Pippin , and various smaller varieties. JAZZ™ is one of a variety of new New Zealand apples making a statement in the export arena.

ENZAFOODS’ apple products are high quality and uniquely flavoursome, due to the varieties used and the excellent growing conditions New Zealand provides. Braeburn A variety developed in New Zealand, it is a large apple with a clean, semi-sweet flavour and crisp, juicy flesh. It has a bold red stripe on a partially orange-red background and its flesh is white. It has excellent storage qualities and is particularly sought-after in Europe and North America. Braeburn is New Zealand's largest volume variety and is harvested during late March and April. Royal Gala Royal Gala was developed in New Zealand and is a red sport of the Gala variety. It has a bright red stripe over a creamy yellow background and firm, white flesh. The delicious Royal Gala is sweet and crisp, making it one of the world's premium apple varieties and New Zealand's second largest volume variety. Royal Gala is harvested from late February to late March. Fuji A Japanese apple variety maturing in the latter part of the season. A very sweet apple varying from a soft pink stripe to a bright red colour, the Fuji has excellent storage qualities and eye appeal. JAZZ™ New Zealand’s fastest growing export variety already sold in twenty countries.

A medium sized, tangy-sweet apple with incomparable crunch and juice content JAZZ™ is the progeny of Braeburn and royal Gala and is converting both apple lovers and those not so interested traditionally. Pacific Rose Another New Zealand variety, it has a unique rose pink skin colour. The Pacific Rose is a medium to large fruit with a rich sweet flavour and crisp juicy flesh. It is harvested in April. Pink Lady Pink Lady was developed in Western Australia from a cross between Golden delicious and Lady Williams. It is a medium sized apple with a pink blush over a green background. Pink Lady is tart and sweet, and is harvested in early to late April. Granny Smith A bright green apple with crisp white flesh. It is excellent for cooking and is a refreshing, tangy eating apple. Granny Smiths are harvested in April and early May. Cox Orange Pippin A semi-sweet, early season dessert apple with red flushes on light yellow skin. Harvested in late February/March, this is the first variety to reach export markets. It is particularly popular in the United Kingdom.

Gala With a pink blush on a yellow background, the Gala was developed in New Zealand from Cox Orange Pippin, Golden Delicious and Red Delicious. It is a very sweet, crisp eating apple and an excellent export variety. It is harvested from late February until late March. Southern Snap Recently developed in New Zealand, Southern Snap is a bright red apple with a rich tangy flavour. The flesh is crisp and juicy with excellent storage characteristics. Southern Snap has the potential to become popular in Europe and North America. It is picked from late February until mid-March. Red Delicious A sweet apple with dark red striped skin, it is particularly popular in South East Asia and the Pacific. Red Delicious apples are picked from mid-March until mid-April. Directory of apple varieties starting with B Blushing Golden apple Fruit is yellow with up to 50% of the fruit surface covered with a dirty orange-pink blush. Waxy yellow skin is rough, bruise resistant and will not shrivel even in storage. Flesh is yellowish white with a subacid flavor and a fermented aftertaste. Shape is conic and fruits weigh 0.35 to 0.4 pounds. A full rich flavor that develops in storage.

Apple varieties - which apple to pick and why; sorted by typical ripeneing date! Apple varieties - which apple to pick and why; sorted by typical ripeneing date! PickYourOwn.org - Find a pick-your-own farm near you! Then learn to can and freeze! Toggle navigation Search pickyourown.org Close Are you trying to choose the right variety of apple for your needs? There are many to choose from. There are heirloom varieties that have been around for hundreds of years and apple growers are constantly creating new varieties to meet consumer tastes and 2017 is no exception. Scroll down this page for a table of dozens of apple varieties includingphotos and their characteristics and best uses. This page has tips about harvesting and storing apples . And if you bring home some apples and want to make applesauce , apple butter , apple juice , apple pie , apple cobbler , apple crisp , even apple cider , just click the links for each to follow directions and recipes or see this page see this page for a master list of simple, reliable, illustrated canning, freezing or preserving directions . There are plenty of other related resources, such as this list of local regional and apple festivals - click on the resources dropdown above.

If you have questions or feedback, please let me know ! What's in season in January 2017, and other timely information: Notes for January 2017:Apples are still available, but already picked. In some areas, late season crops, are still available (if there hasn't been a frost) - like persimmons, pears, winter squash, kiwis, even figs and raspberries. See your state's crop availability calendar for more specific dates of upcoming crops. But now it is time to tag your Christmas tree at a local Christmas tree farm (and enjoy a bonfire, smore, hot chocolate and free hayrides, and often Santa visits! And next Spring, you'll want to take your children to a free Easter egg hunt - see our companion website to find a local Easter Egg hunt ! The world's best pumpkin pie recipe is here, and the pie crust recipe is here! And we have home canning, preserving, drying and freezing directions . You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me!

Apple varieties - which apple to pick and why; sorted by typical ripeneing date! 2017 looks to have apples ripening on their normal schedule. There have been few late frosts in the main apple growing regions, rain and temperatures have been good, so the year is shaping up well for a good apple crop. It's too early for prices, but I expect most areas to see $14 to $30 a bushel, depending on variety! Scroll down the page to see the chart, or click here for a PDF print version . And for an explanation of why apple slices turn brown and how to stop it , see this page! To see how to properly store apples for the winter, see this page ! Varieties which are exceptional for a trait are noted in the chart below (Best, very good, etc.). Varieties which are at least good and well-suited have an "X" in a column. A blank box simply means that they are average for the quality. Ultimately, it is personal preference and cultural traditions. that often determines which varieties of apples are used for which purpose.

That said, sweeter and softer apples make the best applesauce (like Gala), harder, drier apples are often used for baking and storing (like Rome and Arkansas Black), and tarter, more crisp and juicier apples are often eaten fresh (like Honeycrisp). A tart apple with light to creamy flesh. Good for eating, in pies and sauces. Pink Lady Rich red/pink color with white flesh Very sweet and crisp Best for eating and makes a naturally sweet, smooth applesauce and it is good in salads and pies. A cross between a Golden Delicious and a Lady William. Late season Red Delicious WAS the most popular apple variety in the world! for December ades (now being replaced by Fuji and Gala) Best for: eating, salad, very good as a base apple for applesauce Thin bright red skin with a mildly flavored fine-grained white flesh. Bruises easily and does not keep well. Early to mid season There are many, many varieties of red delicious, so there is a range of properties. Not all red delicious are the same! Rome Best for: baking and cooking - but not applesauce - not sweet enough, and it has a fairly bland flavor Very smooth red apple with a slightly juicy flesh.

Very hard flesh photos: Jonamac, Macoun, PaulaRed: Courtesy of New York Apple Association, © New York Apple Association Home Canning Kits This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here ! Average Customer Review: A Guide to Fruit | Whole Foods Market Whole Foods Market Apples Selecting With over 7,000 varieties of apples cultivated worldwide, you could taste a different one every day for more than 19 years and never eat the same kind twice.

No matter which variety you choose, look for firm, fragrant, bruise-free fruit. Apples are available year-round because of their impressive lasting power, but this cold-hardy fruit is best from summer's end through late fall for apples produced in North America. Some apples taste wonderful out of hand, while others have softer textures that make them ideal for baking. Variety crisp, firm, sweet, tart and spicy, long-lasting excellent crisp, firm, juicy, mild, slight tartness excellent McIntosh/Red Delicious hybrid, soft, juicy, sweet very good mildly sweet, fruity, fragrant, thin skinned excellent mildly sweet, similar to Golden Delicious excellent firm, very sweet, juicy, best when kept refrigerated very good crisp, sweet-tart, ideal for applesauce excellent Jonathan/Golden Delicious hybrid, tart, crisp, juicy excellent firm, slightly tart, sweet-sour contrast good excellent Storing Apples ripen quickly at room temperature. If you plan to eat them within a day or two, they'll be fine on the counter. Otherwise, store them in a bag in the refrigerator's crisper.

As apples ripen, they give off a lot of ethylene gas, which shortens the storage life of some other vegetables, so keep them in their own compartment. For the same reason, you can actually use apples to ripen avocados and bananas more quickly by placing them in a paper bag together. To extend peak apple enjoyment for any variety except Golden Delicious and McIntosh (these do not freeze well), slice and freeze apples in a single layer on a sheet tray, then transfer them to a freezer bag and use them in baking or sauces. Using Apples are used extensively in baking because they blend so well with the flavors of vanilla, honey, cinnamon, nutmeg, allspice, mace, cardamom, clove and other spices. They also create a deliciously sweet flavor contrast when paired with savory flavors like rosemary, sage and lemon. Apples complement pork, squash and bitter greens and offset a range of cheeses, particularly cow’s milk cheeses, pungent washed rind cheeses and many blue cheeses. Nutrition Information Apples are rich in flavonoids and other polyphenols, and are high in pectin, a soluble dietary fiber.

Fast Fact Apricots Selecting When choosing apricots, look for plump, orange fruits. Some will have a beautiful reddish blush. When they are ripe, apricots should yield to gentle pressure. Many varieties of apricot ripen from the center pit (or stone) outwards so you should never let apricots get too soft. Storing Apricots are best ripened at room temperature in a single layer, rather than piled up. If they are not quite ripe, you can also store them in a paper bag at room temperature, away from heat or direct sunlight, for two to three days. Ripe apricots should be refrigerated and used as soon as possible. Using To halve apricots, cut down to the pit around the longitudinal seam and twist the two halves to separate them. Dip peeled or cut-up apricots into diluted lemon juice to keep them from browning. If you need to peel them for a recipe, do so by dropping the fruits in boiling water and blanch them for just 15 to 20 seconds, then remove them and cool them under cold water or by submerging them in ice water.

Use a knife to pull away their skin; it should slip right off. Nutrition Information Avocados Selecting The most common variety of avocado sold in the US is the Hass. The Hass has a bumpy skin that changes from a bright green to black as it ripens. To test for ripeness, hold the avocado in your palm, wrapping your fingers around it and pressing the skin gently. If it yields, it's ripe. Look for fruit that is free of soft spots; brusing causes the interior flesh to discolor. It is best to buy firm avocados a few days before you need them and finish ripening at home to prevent bruising. Storing Avocados ripen after they've been picked and become fully ripe within a few days at room temperature. Ripening can be accelerated by placing them in a loosely closed paper sack (add a banana or apple to the sack to hasten ripening even further). Once ripe, avocados may be refrigerated for a few days. Using Avocados should be eaten raw and prepared immediately before consumption, since cutting and exposure to the air causes oxidation (darkening) of the flesh. This phenomenon can be delayed by sprinkling or tossing with lime juice.

The best-known avocado dish is guacamole. Avocados can also be added to hot dishes such as soups, stews and omelets just before serving, and they are delicious on sandwiches or added to salsas, fruit salads or tuna salad. Contrary to the urban myth, placing an avocado pit in your bowl of guacamole will not keep it from turning brown. This idea probably started because the pit, if left in a halved avocado, protects the flesh that it touches from coming in contact with air. A better way to keep your guacamole fresh is to press plastic wrap down onto the surface of the avocado, eliminating all contact with air. Nutrition Information Avocados are an excellent source of potassium, folic acid and vitamin C. They have very little sugar or starch, yet contain more protein than any other fruit. Their high oil content is 70% monounsaturated, much like olive oil, which means it's good for you. Avocados also contain significant quantities of the antioxidant lutein, which research shows to be beneficial for eye health. Fast Fact Select bananas that are slightly green, firm and without bruises.

Storing Yellow-green bananas will usually become ripe at room temperature within one to three days. Bananas, like most tropical fruits, should never be refrigerated. Bananas do not ripen naturally once they are cut from the tree. To facilitate ripening, bananas are treated with ethylene gas. To hasten the ripening process for bananas that are green, place them in a paper or plastic bag; this traps the ethylene and speeds the ripening process. To take advantage of very ripe bananas, peel them, cut them into chunks and freeze them. Using Ripe bananas can be added to many desserts, breads and cakes. Use frozen bananas for smoothies, or defrost and mash them for baking or making fruit sauces. Nutrition Information Bananas are high in potassium and are also a source of B vitamins, vitamin A, protein and fiber. Blackberries Selecting Look for berries that are firm, dry and of uniform purplish-black color. Containers that have berries that are wet or leaky are usually indicative of damage or decay and should be avoided. Storing As with most berries, it is best to transfer blackberries from the container you bought them in to a shallow bowl.

Wash the berries right before you use them as excessive exposure to moisture speeds decay. Blackberries keep best in the refrigerator. Using Serve fresh blackberries drizzled with honey, with yogurt or ice cream, or tossed in a salad. Cooked desserts and jams incorporate fresh or frozen blackberries equally well—no need to thaw frozen ones before adding them to recipes. Nutrition Information Like most darkly colored fruits and vegetables, blackberries are rich in antioxidants, including vitamins C and E as well as ellagic acid. Blueberries Selecting Select firm, dry berries that have a uniform blue-black color. As with all berries, wet leaky fruit it the first sign of decay. Storing As with most berries, it is best to transfer blueberries from the container you bought them to a covered, shallow container. Wash the berries right before you use them as excessive exposure to moisture speeds decay. Blueberries keep best in the refrigerator. Using When adding fresh blueberries to pancake batter, dust them lightly with flour and add them last to prevent them from sinking to the bottom of the mix and becoming unevenly distributed. Blueberries are great in summer salads and smoothies.

Try freezing them to mix with Greek yogurt (or just pop them into your mouth) for a frosty treat. Nutrition Information Blueberries, both wild and domestic, are increasingly recognized for their health benefits, particularly their high antioxidant content. Because of their small size, wild blueberries have more skin and therefore more antioxidants per pound than domesticated varieties. Cherries Selecting Look for plump, firm fruits with green, attached stems. Check carefully for bruises or cuts on the surface of the fruit -- particularly with yellow varieties since they ten to bruise easier. Red cherry varieties will vary in color from a bright red to a dark almost blackish burgundy so color is not always the best indicator of quality! Storing Refrigerate unwashed cherries in a plastic bag, or in a shallow bowl. Fresh cherries in good condition should keep for up to a week. Pitted cherries can be frozen for snacks year round. Using Pits can be removed most easily with a cherry pitter, but a drinking straw or a paring knife will both work. To use a straw, press it through the center of the cherry starting at the bottom. The straw will push the pit out, leaving behind a small tunnel through the center of the fruit.

If the appearance of the fruit is not of concern, slice each cherry from base to stem all the way around with a paring knife, then twist the cherry apart and pull out the pit. Nutrition Information Coconuts Selecting Look for a coconut that is heavy for its size with no visible signs of decay. Avoid those with any liquid leaking out of the three black eyes at the top. Lift the coconut up and down—you should feel the coconut water sloshing around (this is not coconut milk). The seasonal peak is in fall to early winter but coconuts are available year round. Storing A coconut will keep at room temperature for up to six months. Coconut meat (removed from the shell) can be kept refrigerated for about four days. Using There are several ways to crack a coconut. One method is to pierce two of the eyes with a metal skewer or screwdriver; drain out the coconut water into a bowl; using a hammer, tap the coconut about one-third of the way from the eyes; keep tapping until it breaks open. You may drink the juice. The meat can be used to make coconut milk. One medium coconut will yield about 3 to 4 cups of grated coconut meat.

Nutrition Information Cranberries Selecting Firmness is the best indicator of quality in fresh cranberries, while depth of color—a lustrous, deep, scarlet red—is a measure of their antioxidant content. The peak season runs from October through November, lending their festive color and sharp flavor to holiday celebrations. When selecting any type of berry, it is important to inspect their packaging carefully to look for signs of excessive moisture as this tends to speed the process of decay. Storing Fresh cranberries can be stored in the refrigerator for several weeks or frozen indefinitely. Using The natural tartness of cranberries can be used as a substitute for vinegar or lemon in tossed salads. To mitigate their tartness, combine cranberries with sugar or other fruits such as pears, apples or oranges. Nutrition Information Cranberries are a good source of vitamin C. Some research has shown the effectiveness of cranberry juice in reducing the incidence of urinary tract infections. Dates Selecting Fresh dates should be plump and glossy. Some dried varieties exhibit a dusting of sugar crystals on the surface that can be mistaken for mold. Sugar on or just under the skin does not indicate inferior quality. Storing Keep fresh dates covered in the refrigerator for three or four weeks.

Dried dates will last for several months kept in an airtight container either at room temperature (a cool, dark place is best) or in the refrigerator. Using To remove the pits from dates, cut a slit in the side and pry out the seed. Cutting or chopping is easily done with a pair of kitchen shears. Dates can be eaten out of hand (try dates rolled in shredded coconut), added to cereal, or used in baking cakes, cookies, puddings and sweet breads. In North Africa, they are routinely used in stews or casseroles featuring chicken or lamb, steamed with couscous, or combined with citrus fruits and nuts in salads. Chopped dates are an excellent substitute for raisins. Nutritional Information Dates are a significant source of fiber, antioxidants and potassium. Dried dates typically contain about 70% more calories than fresh dates due to increased sugar content, but calories vary widely depending on variety and size. Fast Fact Figs Selecting There are two seasons for domestic fresh figs; the first or "breba" season is the first few weeks in June. The second or "new wood" season typically runs from August through October.

The most common variety is the Black Mission fig followed by the Brown Turkey fig and the Green Kadota fig respectivly. Look for fruit that is slightly soft to the touch with no surface breaks in the skin. Fruit with sap coming out of the opposite end of the stem indicates ripeness and high sugar content. Storing Fresh figs should be removed from the containers you bought them in to prevent bruising. Fresh figs will store for several days in a shallow bowl in your refrigerator. Using To prepare fresh figs for use, rinse in cool running water and remove the stem. Fresh figs are usually eaten raw but are also good sautéed, baked or grilled. Long associated with Mediterranean cuisines, figs complement many foods from that region, including onions, garlic, peppers and anchovies. They pair well with salted and smoked meats such as ham and turkey (the Italian tradition of serving figs with prosciutto goes back to the Roman Empire). Grilled figs are especially delicious with pork, chicken or lamb and can be served as dessert topped with vanilla ice cream, crème fraiche or mascarpone.

They can also be gently poached in water, juice or wine before being eaten out of hand or baked in cakes or cookies. Figs can be stuffed or topped with almonds, walnuts, nut butters, yogurt or cheese. Nutrition Information Gooseberries Selecting Look for berries that are clean, plump and feel like grapes. Early season gooseberries are typically the green "cooking" variety, which are smaller and firmer than late season varieties. Late season berries are larger and softer with a color range from yellow to red, are sweeter and can be eaten raw. Storing Early season green berries will keep unwashed in the refrigerator for up to a week and a half. They also freeze well. Later season varieties are more fragile and should be kept refrigerated for no more than two or three days. Using Prepare gooseberries by peeling off any husk that may be present, rinse them and pat dry. Trim the tops and tails with kitchen scissors. Gooseberries can vary greatly in acidity and sharpness of flavor, so be prepared to adjust the amount of sweeteners called for in recipes.

The English love gooseberries in pies, puddings and a soufflé-like dessert called Gooseberry Fool, which consists of gooseberries cooked in sugar, then sieved and folded into whipped cream. They also pair well with rhubarb and raspberries. Grapefruit, Pomelos Selecting The simple rule for choosing citrus fruits is that they should feel firm and heavy for their size. Good color and a fresh appearance are also important. Avoid fruit that is misshapen or obviously damaged or that has brown spots. Grapefruit is a pomelo-orange hybrid. The major types of grapefruit are white, pink/red, and star ruby/rio red varieties. All grapefruit have a similar tangy-sweet flavor and are very juicy. The grapefruits that contain a lot of seeds are used to make juice. Pomelos (also called pummelos) are larger and have a flavor similar to grapefruit but less bitter. They are usually green, but may also be yellow or pink and have a very thick rind. Look for thin skins and avoid those that feel coarse or mushy. The bottom center of a ripe pomelo should feel slightly soft when pressed.

Storing Store grapefruit and pomelos at room temperature up to a week, or up to eight weeks in a refrigerator. Using Grapefruit and pomelos may be eaten the same way—cut in half and scoop out the flesh with a spoon, or segmented and used in salads. Nutrition Information Grapefruit is high in vitamins C and A. The pink or red varieties contain more vitamins than the white. Pomelos are high in vitamin C. Grapes Selecting Select fruit that is firm, ripe, clean, uniformly shaped and colored. The greener the stem, the fresher the grapes. The domestic fresh grape season is May through November, with imported varieties filling in the rest of the year. Storing Ripe grapes may be kept in a bag or shallow bowl in the refrigerator for more than a week. Freezing grapes makes for a refreshing snack on hot summer days. To freeze, simply wash and pat dry, then arrange individual grapes in a single layer on a cookie sheet or plate and freeze thoroughly (at least two hours). When frozen, transfer to a suitable freezer container. Using If you're not going to consume the entire bunch, remove small clusters with scissors instead of pulling off individual grapes.

This prevents the stem from drying out, keeping the remaining grapes fresher. Some recipes say to peel grapes, but this is rarely necessary. Grape skins contain most of the nutrients and flavor and should be used whenever possible. To remove seeds from varieties that have them, simply cut the grape in half and scoop out the seeds with the point of a knife. Nutrition Information edible rind, juicy, slightly tart out of hand, salads, preserves Storing Lemons and limes will keep at room temperature for three or four days and up to two weeks if refrigerated. Using To maximize the amount of juice when squeezing, first roll the fruit under the palm of your hand on a flat surface to break down the inner fruit and release the juice. Keeping them at room temperature or warming a lemon or lime for a few seconds in the microwave can also maximize juice output. When zesting lemons or limes, take care not to scrape off the pith, which is the bitter, white lining found beneath the colorful rind. Nutrition Information Mangoes Selecting The skin of a ripe mango (for the most common varieties found in US grocery stores) is usually yellow. Some varieties will have a red blush but this color does not indicate ripeness.

Ripe mangoes smell sweet, fruity and almost flowery, and feel slightly soft when gentle pressure is applied. Avoid mangoes with large, dark spots (they are likely bruised) or with pruned skin. Storing Mangoes will ripen naturally at room temperature. Ripe fruit can be cut and stored in an airtight container in the refrigerator for up to a week. Using To cut a mango easily, slice crosswise around either side of the large pit; pull the two halves apart; then use a knife to cut vertical and horizontal lines, creating bite size cubes. Finally, remove the flesh of the two pit-less portions, turning the unharmed skins inside out. Eat the cubes right off of the skin or peel them off and use them in a favorite mango recipe. Watch a step-by-step video on how to cut a mango. Nutrition Information Melons Selecting The best way to tell if a melon is ripe is to press on the end opposite the stem. If the melon is ripe, it will yield noticeably to the pressure of your finger. Choose melons that are heavy for their size and free of bruises or other damage. Check the navel, or stem end, for excessive softness and/or mold.

Ripe melons can have a sweet, musky smell but fragrance alone is not a reliable indicator of ripeness or quality. Peaks season for US melons is May through September depending on variety; imported melons are available year round. The best way to gauge the ripeness of any kind of melon is to sample it. Ask a team member for a sample the next time you visit our produce department! Since there are three distinct melon types (dew, musk and watermelons) here are a few additional tips on how to select each type. Note that refrigeration can sometimes mask melon fragrance, so give a room temperature melon a sniff for the most telling fragrance! Selection Tips for Dew Melons (like gold, green, or orange honeydew) Select fruit with a strong candy-like fragrance. As dew melons ripen on the vine the interior sugars will penetrate the rind. This will make the outside of the melon feel tacky instead of slick and will give the exterior a yellowish cast. Selection Tips for Musk Melons (like cantaloupes and Galia) Look for fruit with a strong musky-sweet fragrance. The second color under the surface netting can also indicate ripeness.

Melons that are yellow or yellowish green as opposed to dark green are best. Selection Tips for Watermelon (yellow and red) Watermelons should be uniformly firm (even on the blossom end). Like honeydew, watermelon rind will change color as the fruit ripens. The best way to tell if a watermelon was harvested mature is to look at the “white spot”. This is the part of the melon that rested on the ground and was not exposed to direct sunlight as it was growing. As a watermelon ripens on the vine the white spot will turn a pale yellow. Storage Most ripe melons can be refrigerated for more than a week. Once cut, melons should be wrapped tightly in plastic and refrigerated for no more than three or four days. Using Always thoroughly wash the outside surface of melons before cutting them. Melons are an excellent summer anytime fruit; good for breakfast, or as a side or salad replacement for lunch or dinner. Nutrition Information Honeydew melons are a good source of vitamin B-6, folate, potassium and a very good source of vitamin C. Cantaloupe is an excellent source of vitamin A and beta-carotene and vitamin C.

In addition to containing vitamin C, watermelons (which are 92% water) also contain lycopene, which scientists believe helps our bodies fight disease. Nectarines Selecting Choose brightly colored and fragrant nectarines that yield to gentle thumb pressure, especially along the seam. A rosy blush is not an indication of ripeness, merely a varietal characteristic. Avoid rock hard or overly greenish fruits as well as fruits that are too soft. Storing Firm nectarines will ripen in two or three days if kept at room temperature. Many white nectarine varieties ripen faster so check fruit regularly! Using A natural genetic variant of the peach, nectarines are perfect for pies, cobblers or fresh fruit salads. If refrigerated, allow nectarines to warm to room temperature for optimum flavor. Since the skins are tender and there is no fuzz, there is no need to peel them for most uses. If slicing them for a snack or salad, wait until the last minute because the flesh will brown when exposed to air. Nutrition Information salad dressings, sauces Storing Oranges will keep at room temperature for a week, or up to two weeks if refrigerated.

Mandarins and tangelos are more delicate and should not be kept at room temperature for more than three or four day but will last up to a week in the crisper drawer of the refrigerator. Using Fresh oranges aren’t just for snacking and juicing. They can also be used in desserts and in cooked dishes, particularly with poultry. Grated orange peel (zest) can be used to flavor a wide variety of foods. Fresh citrus also makes a great addition to winter salads. Nutrition Information Oranges provide vitamin C, fiber, olacin, calcium, potassium, thiamin, niacin and magnesium. Fast Fact The delightful aroma of citrus fruits comes from small sacs of volatile oils embedded just below the surface of the peel. Papayas Selecting There are two main varieties of papayas: the small Golden or Sunrise papaya, weighing around 1 pound each; and the enormous Maradol papaya, which can weigh up to 15 pounds. Look for papayas that are fairly large, half yellow or more and slightly soft. A ripe papaya should yield to gentle palm pressure. Avoid those that are too soft or have scars or blemishes. Storing Papayas will ripen at room temperature.

Unripe papaya can be kept up to one or two weeks. Completely ripe papayas should be refrigerated and eaten as soon as possible. To hasten ripening, store them in a loosely shut paper bag. Using Papaya is often enjoyed in ice creams, salads, preserves, and juices or simply alone with a wedge of lime (often part of a Caribbean breakfast). Unripe papaya can be used for cooking. Nutrition Information Papayas provide vitamin C, folate, potassium, fiber, vitamin A, vitamin E, carotenoids and lycopene Fast Fact Papayas are known for their enzyme, papain, which is believed to aid digestion and is the basis for many meat tenderizing products. Peaches Selecting Look for peaches with skins that show a background color of yellow or warm cream. The amount of pink or red blush on their cheeks depends on the variety and is not a reliable indicator of ripeness. Undertones of green indicate the peaches may have been picked too soon. Choose fruits that are mildly fragrant. Avoid rock-hard peaches and choose those that yield slightly to pressure along the seam, even if they may otherwise be fairly firm.

Peaches at this stage of ripeness will soften if kept at room temperature for a few days. There are two broad variety categories of peach -- cling and freestone -- and each has different ripening characteristics. Freestone peaches, where the flesh of the peach separates easily from the pit, should be eaten when they are a bit firmer than you'd usually eat the cling varieties. Storing Peaches are best kept at room temperature but can be refrigerated once ripened for a short period of time. Wash and cut peaches as close to serving time as possible because the flesh will brown when exposed to air. Using Peaches are great eaten alone (or with friends and family) and in a wide range of dishes. Enjoy them in salads, grill and serve them with ice cream, or bake them in pies and cobblers. Most growers remove the fuzz layer on the skin in post-harvest so you can eat peaches with the skin on or off. Nutrition Information out of hand, garnish, baking, pickling maroon and olive green, does not change when ripe Asian pears have a crisp texture and have a rounder shape like apples.

There are dozens of varieties, including 20th Century (Nijisseki), Chojuro, Hosui, Kikusui, Kosui, Niitaka, Shinseiki, Shinko, Shinsui and Ya Li. Most are available in late August and September with a few available in late July. Storing Because Asian pears ripen on the tree, they are ripe and ready to eat when you buy them, and are best kept in the crisper drawer of your refrigerator. Most varieties will keep for several weeks. Most pears ripen best at room temperature. Keep them in a fruit bowl or in a loosely closed paper sack and check for ripeness daily by pressing gently near the stem with your thumb. If the flesh yields, the pear is ready to eat. Ripening can be delayed by refrigerating. Lengthy refrigeration when fully ripe can make some varieties mealy. Nutrition Information Pears are a good source of dietary fiber, particularly if unpeeled. Pears also contain significant amounts of vitamin C and potassium. Persimmons Selecting There are two distinct types of persimmons: astringent and non-astringent.

Astringent varieties, like the Hachiya, are not good to eat until the persimmon is the consistency of jelly. Non-astringent varieties, like the flatter Fuyu, have a delightful crunch and a sweet, almost spicy flavor. These persimmons can be eaten out of hand like an apple, or cut up for a fruit tray or in salads. As the fruit ripens, the non-astringent varieties lose their crispness and become softer, but unlike an apple, they are still very good when soft. Storing Like pears, all persimmons will continue to ripen off the tree. If you purchase Hachiya persimmons that are still firm, simply leave them out on the counter, stem side down, until they are soft. Using Once ripe, astringent persimmons can be cut in half and the pulp eaten with a spoon, mixed into yogurt, or spread on toast like jelly. For cooking, Hachiya persimmons are most often used in desserts like pudding, and also in quick breads, cakes, muffins or cookies, just like other soft fruits. Non-astringent persimmons can be eaten plain or sliced and added to salads.

Except the papery stem, every part of the fruit is edible, including the seeds and the skin. However, in some instances the skin can be tough and you may prefer to peel it off. Nutrition Information Pineapples Selecting Choose fresh-looking pineapples with green leaves and firm fruit. Pineapples are picked when ripe and do not continue ripening after harvest. Even green pineapples are ripe! Carefully examine the whole pineapple for bruises or soft spots. Storing Although they may appear tough, pineapples are very perishable and they do not continue ripening once they are cut from the plant. Fresh pineapples will keep at room temperature for several days. Cut pineapple should be store in an airtight container and will keep for more than a week. Using To cut fresh pineapple, first chop off the crown and base with a sharp, serrated knife. Then slice off the skin in a downward motion, making sure to cut deeply enough to remove the eyes, following the fruit’s curvature. Dig out any remaining eyes or woody bits. Next slice the pineapple in half lengthwise and trim away the tough center core. Use the remaining flesh.

Pineapple makes a wonderful addition to yogurt, fruit salads, juices, baked sweets, preserves and many other recipes. Nutrition Information Plums Selecting Most plum varieties are harvested and shipped to market while they are still firm. When selecting plums, for best texture, look for fruit that yields to gentle pressure. Look for heavy well-formed fruit with consistent exterior coloring. Storing Ripe plums can be refrigerated for more than a week. Plums ripen well off the tree when kept at room temperature in a single layer, stem ends down. To hasten ripening, place them in a loosely closed paper bag and leave them at room temperature for a day or two; when softened, transfer them to the refrigerator. Using Plums will be juiciest (and to most palates taste sweetest) when eaten at room temperature. European prune plums are better for cooking, as they are easier to pit and their firmer, drier flesh holds up well when heated. Cooked plums are usually eaten with the skins on, but if you need to peel them, blanch them in boiling water for about 30 seconds and then submerge them in ice water to loosen the skins for peeling.

Nutrition Information Plums are a good source of vitamins A and C, calcium, magnesium, iron, potassium and fiber. Fast Fact A plum's seed or “stone” is unique to its particular variety and almost as individual as a human fingerprint. Pomegranates Selecting Choose pomegranates with consistent exterior color and unbroken surface area. The fruit should be heavy and free of soft spots. Fresh pomegranates are available September though January. Storing Pomegranates will keep at room temperature for about a week or in the refrigerator for up to two months. Using Eating pomegranates out of hand is laborious because of their tough, leathery skin. The best way to prepare a pomegranate for eating is to slice it into sections, cutting from top to bottom. In a large bowl half filled with water, roll out the arils (seed casings) with your fingers. Discard the skin and membranes and strain. The seeds can be eaten raw or sprinkled on salads. Peeled seeds will last approximately a week in the refrigerator and may be frozen for up to a year. The seeds can be juiced by pulsing in a blender. You may wish to strain the juice to eliminate any debris.

The juiced seeds will last about five days under refrigeration, and up to six months frozen. Pomegranate is most commonly used as a spice (dried seeds), fresh squeezed and thickened (as grenadine syrup), as a dressing on salads or as an ingredient in marinades, glazes, dips, desserts, soups, relishes, liqueurs, jams and jellies. Nutrition Information Pomegranates are a good source of vitamin C and have modest amounts of vitamins A and E as well as folic acid. They are higher in antioxidants than blueberries, cranberries and red wine. Unlike most other fruits, pomegranate juice may be more healthful than the raw fruit because of the release of antioxidants in the squeezing process. Raspberries Selecting Look for berries that are plump, firm, dry and deeply colored. Raspberries are most abundant May through October, with their peak season varying depending on climate and local varieties. When selecting any type of berry, it is important to inspect their packaging carefully for signs of soft or leaky fruit. Raspberries should be bright red and the color should be consistent from berry to berry.

Storing Raspberries are fragile and highly perishable and should be consumed or frozen within 1-2 days of purchase. Raspberries can be kept in the container they were purchased in and should not be washed until right before serving. Using Raspberries are a special treat on cereal or mixed with plain yogurt and honey on pancakes or waffles. For a flavor twist, try sprinkling them with a little balsamic vinegar. Toss a few berries into a celebratory glass of champagne or white wine for a sensuous flavor boost. Nutrition Information Strawberries Selecting Choose berries that are firm, dry, shaped properly and have a uniform deep, red color with attached green caps. Strawberry season runs from February through October with peak availability from May through July. When selecting strawberries, it is important to inspect their packaging carefully to look for signs of wet leaky berries. Storing Because strawberries are highly perishable, be prepared to consume or freeze them soon after purchase. Excessive moisture will speed decay so wash berries just before you serve them. Using Strawberries are great for any meal as an addition to breakfast grains, a side to sandwiches or tossed into a salad. Frozen strawberries make a great stand alone snack -- or blend them into smoothies.

Nutrition Information Strawberries are second only to blueberries in antioxidant content and they have more vitamin C than any other berry. Tomatillos Selecting Look for husks that appear fresh and that are dry but soft to the touch; pale-colored, green to brown; and tightly filled with fruit. Some husks may have been forced open, an indication of robust growth, not quality. The fruit itself should be light green and firm without blemishes. A yellow or purple blush on the fruit indicates over-maturity for most uses, though some cooks prefer the sweeter flavor of fully ripe fruit. Spring to early summer is the season of greatest abundance. Storing If you're not going to use them immediately, keep the husks on and store in a paper bag in the crisper drawer of the refrigerator for up to three weeks. Do not keep them in an airtight container. Tomatillos freeze well. Simply remove the husks and place them in a suitable container. When needed, take out the desired amount and thaw them at room temperature. Using Tomatillos are sometimes used to flavor rice and tenderize meat.

By far the most common use is as a base for salsa verde, usually combined with onions, cilantro, garlic, lime juice and chili peppers. Pork dishes in particular are complemented by salsa verde. Nutrition Information Tomatillos are a good source of iron, magnesium, phosphorous, copper, fiber, vitamins C and K, niacin, potassium and manganese. Tomatoes Selecting Tomatoes should feel heavy for their size and be soft and yield only slightly to the touch. Size has no correlation with quality—large tomatoes can be just as delicious as small ones. Late summer is domestic tomato season, although greenhouse tomatoes can be found year round in the produce department. The heirloom full sized and cherry tomato season runs from mid-June through September and feature fruit of varying shapes and sizes. The smaller cherry types are sweet and full flavored, while the larger beefsteak varieties tend to be sweet with low acidity and excellent texture. Storing Tomatoes should be stored at room temperature and then eaten within a few days once ripe. Hasten ripening by placing them in a paper bag with a banana or an apple. Never refrigerate tomatoes! Using Common “beefsteak” tomatoes are usually cut into wedges for salads and sliced for sandwiches.

Italian plum tomatoes, also called Romas, are ideal for tomato sauce and other cooking uses. Small cherry or grape tomatoes are an easy addition to salads. Heirloom tomatoes can be used as a replacement for lettuce-based salads in the late summer when leaf lettuce quality is inconsistent. To peel tomatoes for cooking, use a paring knife to slice a tiny X on the bottom of each tomato and immerse it in boiling water for about 20 seconds; then use a slotted spoon to transfer it to a bowl of ice-cold water to stop cooking. Skins should slip off easily. Nutrition Information Tomatoes are a source of vitamins A, C and K, potassium and the antioxidant lycopene. The redder the tomato, the more lycopene it contains. Apples | BC Tree Fruits BC Tree Fruits Apples This apple is a homegrown original and we’re pretty proud of it around here. It was discovered by the Mennells (see Our Growers ) in the 1990s as a chance seedling. No one really knows its parentage. But the original orchard was full of Jonagolds and had previously been home to both Golden Delicious and Red Delicious trees.

Not only is this variety beautiful but it’s also versatile, making it a favourite in both lunchboxes and the pie dish. Crisp, sweet, and aromatic, it has a combination of red stripes over a creamy yellow background that produces an attractive pink blush. Usage: The flesh of Ambrosia apples is slow to turn brown, making them especially suited for eating on their own and in salads. They’re also great for use in pies and baking – in fact, you’ll need less sugar than usual because they’re so sweet. Availability: Harvested in late September, they’re available from late September to April or May. Braeburn Apples A New Zealand native, the Braeburn is an excellent keeping apple with a sweet yet tart flavour and firm, crisp, juicy flesh. Its shape is slightly oval, and its colouring is red on a green background. Usage: They’re superb apples for eating fresh or using in salads. Also excellent in pies and sauces. Availability: Harvested in early October, they’re available late October through March. Fuji Apples Originating in Japan, the Fuji is a cross between a Red Delicious and a lesser-known variety called Ralls Janet.

It’s super sweet with firm, crisp flesh that gives you a satisfying crunch. And who doesn’t love a satisfying crunch? The Fuji has red stripes over a yellow-green background and it’s a big one – about the size of a softball. Usage: Fuji apples are excellent for eating on their own or in salads. They’re also great for baking and desserts because they hold their shape well. Naturally sweet, you’ll find you need less sugar. Availability: Harvested in mid October, they’re available late October through to May. Golden Delicious Apples The Golden Delicious apple is a beloved classic. And for good reason. This variety has a rich, unique flavour, a lovely golden colour, and medium-firm flesh. Some call it one of the finest salad and dessert apples ever grown. (We can’t take sides on this issue, as all the other apples will get jealous.) Originally found as a chance seedling on a farm in West Virginia in 1905, the Golden Delicious has gone on to be a favourite around the world. Usage: Golden Delicious apples are great for eating on their own or in salads, but they’re also perfect for pies, sauces and for baking. Naturally sweet, you’ll find you need less sugar.

Availability: Harvested in mid September, they’re available from late September to June. Granny Smith Apples Tangy, tart and oh-so tasty, Granny Smith apples are a gorgeous colour of green. They have a slighter harder texture and are just a little less sweet than other apples. Starting as a chance seedling in Australia in 1868, they’re thought to have been a hybrid of the European Wild Apple and a domestic apple. Usage: Granny Smiths are great for eating on their own and in salads as the flesh doesn’t turn brown as quickly as some other varieties. While a raw Granny Smith is tart and tangy, once baked they’re much sweeter – which makes them ideal for cooking. Availability: Harvested in early October, they’re available from late October through to May. Honeycrisp The Honeycrisp earned its name from being sweet as honey and extraordinarily crisp. A cross between Macoun and Honey Gold, Honeycrisps are jumbo sized, with mostly red colouring over a yellow background. Usage: Honeycrisp apples are excellent for eating on their own, in salads, sauces, and baking. Availability: Harvested in early September, they’re available October through December.

Hyslop This large crab apple of unknown origin was first recorded in 1869. It has dark red skin with purple overtones and is sometimes spelled Hislop. Usage: Hyslops have a tangy, astringent flavour, perfect for making jelly, pickling or baking spiced crab apples. Availability: Harvested in late July, they’re available September through June. Jonagold Apples Large in size – and in fabulousness – Jonagold are a cross between Golden Delicious and Jonathan apples. They are firm, crisp, crunchy and sweet. Usage: Great for just eating or adding to salads, these apples cook firm and also make scrumptious pies. Availability: Harvested in late September, they’re available October through March. McIntosh Apples Back in 1811 John McIntosh stumbled across a chance seedling in his orchard. He transplanted it. It flourished. And thus his name was immortalized as a favourite tree fruit. Often shortened to Mac, these firm, crispy apples have a greenish overtone with a distinctive red “cheek.” They boast a rich, tangy flavour, an alluring aroma and their small to medium size makes them lunchbox perfect.

Usage: McIntosh apples are great for eating on their own, adding to salads, or cooking in pies, but they’re really well known for the pink-tinted applesauce that they make. (Note: if you’re using them in pies, you’ll need to use a thickener.) Availability: Harvested in late August, they’re available from September through to May. Nicola Apples With nearly 8,000 apple varieties in the world, you’d think people would be blasé about yet one more. But that’s not the case with the Nicola. Large, sweet and crisp, with a taste profile as refined as its name, the Nicola is already a favourite among foodies. Cultivated locally using natural methods, it’s distinctive for its cherry red blush over a greenish yellow background as well as for its long, elegant, and highly flexible stem. It also boasts an outstanding shelf life: up to five months without losing texture or juiciness. Usage: The Nicola apple is a fantastic eating apple, yet also exquisite in salads, sauces and pies. Availability: January through late Spring. Pink Lady Apples When you think of an apple, this is the one that probably pops into your head.

The Red Delicious is officially classed as a “sweet" apple, but it also has a certain pleasing tartness. Its flesh is highly flavoured, crisp and juicy when eaten raw. The variety started as a chance seedling in Iowa in the 1880s and is especially popular in North America. Usage: Red Delicious apples are best eaten on their own, in a salad or used raw in other dishes. Availability: Harvested in late September, they’re available from October through to July. Royal Gala Apples Yes, it would seem even apples have royalty. Presenting the Royal Gala – a crisp, firm, bright red or orange patterned fruit with a yellow background. Small to medium sized with a thinner skin, this sweet, succulent apple is a cross between a Golden Delicious and Kidd’s Orange Red. Originating in New Zealand in the 1920s, it’s a favourite around the world. Usage: Royal Galas are best eaten on their own or in a salad. But they’re also good for pies, baking and sauces. Availability: Harvested in late August, they’re available from September through to May.

Spartan Apples The Spartan apple was the first new breed of apple created by the Pacific Agri-food Research Centre in Summerland. So let’s give it up to the Okanagan once again for bringing the world a fabulous tree fruit. A little smaller, with snowy-white flesh and dark red skin, these crunchy, sweet apples are great in lunch boxes. And in briefcases. And in purses. And…well, you get the idea. Usage: Spartans are excellent all-purpose apples, perfect for eating on their own or in salads, pies and sauces. Availability: Harvested in late September, they’re available from October through to July. Sunrise Apples The perfect blend of sweet and tart, Sunrise apples are one of the first varieties to be harvested each year. That’s why many people refer to them as “summer apples.” The Sunrise rose out of the Okanagan valley, being yet another delectable tree fruit from the Pacific Agri-food Research Centre in Summerland. Usage: Sunrise apples are excellent all-purpose apples, perfect for eating on their own or for use in pies, baking and sauces. Availability: Harvested in early August, they’re available from August through to September.

Malus 'Braeburn' - Plant Finder Plant Finder Height: 12.00 to 15.00 feet Spread: 12.00 to 15.00 feet Bloom Time: May Garden locations Culture Best grown in deep, loamy, moderately fertile, slightly acidic, medium moisture, well-drained soils in full sun. Tolerates average garden soils, but unamended heavy clay soils which waterlog easily and drain poorly should be avoided. Generally, the more dwarfing the rootstock, the greater the need for soil fertility. Needs full sun for maximum flower and fruit production. More than one variety must be planted in order to facilitate best pollination and subsequent fruit production. For basic cultural information on the growing of apples, see Home Fruit Production, Apples (University of Missouri Extension publication G6021), which is available for inspection or purchase at the Kemper Center Information Desk. Noteworthy Characteristics Malus is a genus of about 35 species of deciduous trees and shrubs from Europe, Asia and North America. Some eating apples are hybrids but others are attributed to the species M. pumila. Pumila means dwarf.

Edible apple cultivars do not grow particularly well on their own roots. As a result, apple varieties sold in commerce today have all been grafted onto rootstocks which, inter alia, control the size of the tree. Rootstocks are generally classified as follows (tree height in parenthesis): dwarf (8-10'), semi-dwarf (12-15') and standard (18-25' or more). All trees bear full-size fruit, however. Most trees sold today for the home apple grower are grafted onto dwarfing rootstocks (dwarf or semi-dwarf), resulting in trees which, in comparison to standard trees, are (1) easier to manage (spray, prune and harvest) and (2) produce fruit at an earlier age. Genus name from Latin is an ancient name for apple. 'Braeburn' is a popular apple cultivar which may be purchased on a number of different rootstocks. The 'Braeburn' tree growing at the Kemper Center is grafted to a semi-dwarf rootstock which limits its growth to 12-15' tall.

This cultivar features white blossoms which appear in spring and are followed by large, red apples with a balanced flavor, which ripen in mid-October (USDA Zone 5). Problems 'Braeburn' is susceptible to cedar apple rust, apple scab and powdery mildew, and is very susceptible to fire blight. Potential insect pests include aphids, maggots, codling moth, plum curculio and spider mites. Regardless of disease resistance levels, good cultural practices are always essential and some chemical spraying may become necessary in order to control pests. Garden Uses 'Braeburn' is pruned and grown primarily with a view toward producing quality fruit, and its ornamental features are usually considered secondary. It should be grouped in a sunny location with other apple varieties. Spring apple blossoms and fall fruit add color and interest to the landscape.

A Visual Guide to Apples | Epicurious.com | Epicurious.com A Visual Guide to Apples A guide to help you keep track of which ones are tart, sweet, thin-skinned, and pie-friendly Text by Esther Sung; photos by Chris Astley share print W hile there are thousands of different apples in the world, we've rounded up 11 that represent the diversity found in today's marketplace. Some, like Red and Golden Delicious, are tried-and-true favorites in the United States; others such as Cameo and Fuji are relative newcomers to the apple scene. The fruit has been evolving for centuries: "Modern" apples have been cultivated for qualities such as shape, taste, and high production yield, but also for their resistance to pests and disease. In 1892, there were about 735 different varieties; now fewer than 50 are mass-grown. Because of renewed interest in older—and sometimes regional—varieties, "heirlooms" such as Northern Spy, Gravenstein, Canadian Strawberry, and Newtown Pippin can be found at farmers' markets or local orchards.

To grow your own apples, visit the local garden nursery or purchase the trees from online purveyors such as Trees of Antiquity , Fedco Trees , and Century Farm Orchards . For recipes using Jonagold apples, click here › Cameo Characteristics: Although this apple was discovered in Washington State in 1987, it's quickly grown in popularity. Juicy, crisp, and sweet with just a touch of tart, the Cameo is thought to come from both the Red and the Yellow Delicious. That explains its shape as well as the somewhat striated look of its red-and-yellow skin, which is thicker than the Golden Delicious but thinner than the Red. Try substituting Cameos for Goldens in baking and cooking recipes. This variety is especially delicious when eaten raw. Empire Characteristics: A cross between McIntosh and Red Delicious, the Empire was developed by researchers at the New York State Agricultural Experiment Station in 1966. It is generally quite round, with a skin that's bright red with hints of green. The interior is crisp and creamy white. The Empire is firmer than the McIntosh, so it makes for a good cooking apple.

For recipes using Empire apples, click here › McIntosh Characteristics: This apple is the least firm of all the ones rounded up in this illustrated guide. The soft flesh can be described as "creamy" or "mealy," which makes this variety a good candidate for eating raw or for apple sauce or apple butter , but not necessarily for baking. If you bake with McIntoshes, use a thickener to keep the apples from becoming too mushy. For recipes using McIntosh apples, click here › Golden Delicious Characteristics: This all-purpose apple may share part of its name with the Red Delicious, but the two are not related. Golden Delicious apples are a bright, cheery-looking yellow with a relatively soft texture, although not as soft to the touch as a McIntosh or a Cortland. Thin-skinned, the Golden Delicious doesn't store well (it can bruise and shrivel), so try to use it as soon as possible. This apple is ideal for pies, salads, sauces, and freezing. For recipes using Golden Delicious apples, click here › Fuji Characteristics: Created by Japanese growers in the 1930s, the Fuji apple's popularity grew in the U.S.

during the 1980s and it has quickly become one of the most popular in the country. It's a large crisp apple—a relative of the Red Delicious—with an intense sweetness that makes this an ideal candidate for eating raw. Try adding Fujis to salads and slaws that require very little to no cooking to keep their consistency. For recipes using Fuji apples, click here › Cortland Characteristics: It's understandable if you confuse this apple with the McIntosh. Both are on the squat side, with creamy white interiors and sweet-and-tart flavors. The Cortland is a relatively soft apple, although not quite as soft as the McIntosh. And unlike the McIntosh, the Cortland functions as an all-purpose apple, which means you can bake it, cook it, or eat it raw. For recipes using Cortland apples, click here › Red Delicious Characteristics: This is the most popular apple variety in the U.S. It's top heavy and has a creamy white interior. While juicy, the Red Delicious is a soft apple and won't cook well, so it's best to eat them raw. They're also ideal snacks for the lunchbox.

For recipes using Red Delicious apples, click here › Gala Characteristics: Taller than it is wide, the gala's shape is similar to that of the Golden and Red Delicious apples. It has a pleasantly mild, sweet taste, crisp texture, and a beautiful light-red sheen with bright-yellow undertones. Like Fujis, Galas are easy to eat uncooked thanks to their thin skin and overall sweetness, making them an ideal fruit for kids. They're also good for cooking. For recipes using Gala apples, click here › Granny Smith Characteristics: You can't miss this apple, originally from Australia, with its bright-green skin, hard feel, crisp bite, and extremely tart taste. When it's really ripe, the green skin usually has a touch of rosy red. While some savor the tartness, others prefer to cook it, which sweetens it up. It is an ideal complement to savory foods such as onions and salty foods like cheese. On an aesthetic note: The green skin provides a great visual element to any dish. For recipes using Granny Smith apples, click here › Braeburn Characteristics: Originating from New Zealand, this apple has a skin that's muted red with golden-yellow undertones and tinges of faint green.

It produces a firm, crisp bite and offers a pleasing balance between sweet and tart. Firm to the touch, Braeburns are good for baking as well as eating just as they are.

Question: Braeburn is a variety of which type of fruit?
Answer: Apple